1/2 Photos of Steamed Duck
2 hrs 30 mins
I think by steaming duck it brings the fat content down a bit. This recipe uses steaming and roasting to cook the duck. Recipe source: The Steamer Cookbook
My Private Note
Units: US | Metric
- 1Place duck in a deep-sided heatproof dish to collect juices as the duck will release a large amount of fat and moisture during the steaming process.
- 2Place vegetables (onions - ginger root) inside the duck.
- 3Place a small plate that fits into steamer (with a 1-inch clearance) for steam to circulate. Spray plate with Pam and place duck on plate in steamer (you may need to cut duck into quarters to fit).
- 4Place a lot of water into bottom of steamer, bring it to a boil and steam duck for about 1 1/2 hours or until it reaches 180-degrees F using a meat therometer. (While duck is steaming check water in steamer as you may need to add more water during the cooking process).
- 5Preheat oven to 450-degrees F.
- 6Remove duck from steamer.
- 7Heat soy suce and honey together and then brush over duck.
- 8Roast duck for 20-30 minutes or until skin is brown and crisp.
- 9Cut into serving pieces to serve.
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Nutritional Facts for Steamed Duck
Serving Size: 1 (478 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 3717.8
- Calories from Fat 3215
- Total Fat 357.3 g
- Saturated Fat 120.0 g
- Cholesterol 690.0 mg
- Sodium 745.6 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 0.9 g
- Sugars 9.4 g
- Protein 105.4 g